Prepare the vegetables and fruit

• Dice the bell peppers, red onion and jalapeño and add them to a large bowl.
• Dice the peaches or mango and add them to the bowl, keeping their juice.

Add the beans and corn

• Rinse and drain the corn, black beans and pinto beans in a colander.
• Add them to the bowl and give everything a good stir.

Make the dressing

• Whisk the olive oil, lemon juice, lime juice and peach juice together.
• Stir in the chili powder, paprika, cumin, onion powder, garlic powder, salt and pepper.
• Add a drizzle of honey if using fresh peaches or mango, then taste and adjust.

Toss the salad

• Pour the dressing over the bean salad and toss well.
• Add the fresh cilantro and stir again.

Finish and serve

• Top with the diced avocado and crumbled feta just before serving so the salad stays fresh.
• Serve on its own, in a wrap or with tortilla chips.